Nutritional information

Directions

For the Crystallized Rose Petals, rinse rose petals. Let air dry completely on paper towels. Beat confectioners' sugar, meringue powder and water in medium bowl with electric mixer on low speed until mixed. Beat on high speed 4 to 5 minutes or until fluffy. Using tweezers to hold rose petal, brush a thin layer of meringue mixture on both sides of each rose petal with a small, soft paintbrush. Sprinkle both sides with granulated or superfine sugar. Let stand on wire racks for 24 hours. Store crystallized petals in airtight container between layers of wax paper. (Use leftover meringue mixture to crystallize additional rose petals for later use.

For the Vinaigrette, mix all ingredients in medium bowl with wire whisk until well blended.

Cooking Tips

Test Kitchen Tips:
•Rose water is available in the international aisle of some supermarkets, online specialty stores, or Middle Eastern markets.
•Meringue powder is made of pasteurized dried egg whites, sugar, cream of tartar and cornstarch. It is used to prepare icings and meringue for pies and other desserts. It is available in the baking aisle of supermarkets, the cake decorating section of some craft stores, or online specialty stores.

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